Maple Syrup Pancakes Recipe

Maple syrup infused pancakes topped with fresh raspberries.

5 from 2 votes

Maple Syrup Pancakes Recipe

Maple Syrup Pancakes are a delectable breakfast treat that features fluffy, light pancakes infused with the sweet, rich flavor of maple syrup. Made with a simple batter of flour, baking powder, eggs, buttermilk, oil, and maple syrup, these pancakes are easy to make and are a perfect way to start your day.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: Servings

Calories: 688kcal

Author: Aimee Mars

Equipment

Non-stick Skillet or griddle
Whisk
Spatula

Ingredients

3 cups All-Purpose Flour
4½ teaspoons Baking Powder
1½ teaspoons Salt
3 large Eggs
2¼ cups Buttermilk
1/3 cup Oil
3 tablespoons Maple Syrup plus more for drizzling on the pancakes.

Instructions

Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, and salt.
Combine the wet ingredients. In another bowl, whisk together the eggs, buttermilk, oil, and maple syrup.
Add the wet ingredients to the dry. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix, or the pancakes will become tough. Let the batter sit for 20 minutes before cooking (this ensures fluffy pancakes).
Cook. Spray a non-stick pan with cooking spray and heat it over medium-high heat. Using a ladle, pour the batter onto the pan, making small or medium-sized pancakes. Cook the pancakes until the edges start to dry and small bubbles appear on the surface. Flip the pancakes and cook for an additional minute on the other side.

Notes

If you don't have buttermilk, but still want to use it - add 2 tablespoons of lemon juice to 2 1/4 cups of milk. Mix it together and let it sit for about 20 seconds before adding it to the pancake batter.
Use room temperature ingredients: For best results, make sure that your eggs, buttermilk, and oil are all at room temperature before adding them to the batter. This will ensure that they mix together smoothly and create a uniform batter.
Don't overmix the batter: Overmixing the batter can lead to tough and dense pancakes. Mix the ingredients together just until they are combined, and don't worry if there are some small lumps in the batter.
Let the batter rest: This is key! Allowing the batter to rest for a few minutes before cooking can help the gluten relax and create a tender, fluffy pancakes.
Use a ladle or measuring cup to portion out the batter: To ensure that your pancakes are all the same size, use a ladle or measuring cup to portion out the batter onto the griddle.

Storage Information

Leftovers - If you have leftover maple syrup pancakes, you can store them in an airtight container in the refrigerator for up to 3 days. To prevent the pancakes from sticking together, place a piece of parchment paper or wax paper between each pancake before stacking them in the container.
To reheat - You can reheat the pancakes in the microwave, oven, or toaster oven before serving. To reheat frozen pancakes, simply pop them in the toaster or microwave until heated through.
Freezing information - If you want to freeze the pancakes, place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or bag. The pancakes can be frozen for up to 2 months.

Nutrition